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Recipe · 4 servings
Candele Spezzate with Genovese Sauce
A monument of Neapolitan cooking: a white ragù of onions and beef simmered for hours until deep brown, sweet and creamy. Candele Spezzate are its perfect partner.
01 Ingredients
| Falco Candele Spezzate | 400 g |
| Copper onions, preferably Montoro | 1.2 kg |
| Beef eye of round | 600 g |
| Carrot | 1 |
| Celery | 1 stalk |
| White wine | 1 glass |
| Bay leaf | 1 |
| Extra virgin olive oil | 6 tbsp |
| Grated Pecorino | 40 g |
| Salt and pepper | to taste |
02 Method
- Brown the beef pieces in the oil with finely chopped carrot and celery until sealed on every side.
- Add the very thinly sliced onions, bay leaf and a pinch of salt. Cover and cook over the lowest heat for about three hours, stirring occasionally.
- When the onions have melted, raise the heat, add the white wine and cook uncovered for another 30 minutes until golden brown.
- Shred the beef into the sauce and season with salt and pepper.
- Cook the Candele al dente, toss them through the Genovese sauce and serve with plenty of Pecorino and black pepper.
Used in this recipe
Falco Candele Spezzate
